Marmita'S Vegetable Curry

• 1/2 teaspoon indian saffron
• 1/2 teaspoon ground coriander
• 1/2 teaspoon paprika
• 1/2 teaspoon spices
• 1/2 teaspoon beans black mustard
• 1/2 teaspoon turmeric
• 1/2 teaspoon clove
• 1/2 teaspoon beans white mustard
• olive oil to taste
• 2 garlic cloves finely chopped
• 1 onions finely chopped
• 1/2 inch fresh ginger piece, finely chopped
• 1/2 cauliflower
• 2 1/16 cups frozen peas
• 5/8 pound canned chickpeas
• 7/8 cup light coconut milk
• water if necessary
• 1 1/16 cups basmati rice
• 5 lime leaves
• 1 lime juice
• 1 lime sliced
• coriander

1. In a bowl, mix the saffron, coriander, paprika, 4 spices mix, black mustard seeds, turmeric, cloves, and white mustard seeds.
2. In a large saucepan, slightly heat the olive oil.
3. Add the spice mixture to the pan and let the aromas release for a bit while stirring.
4. Once the spices are golden - be careful to not let the mix burn - add the garlic, onion, and ginger and cook on a low heat.
5. Add the cauliflower, saute for about 5 minutes, then add the frozen peas and chickpeas.
6. Drizzle the vegetables with coconut milk and simmer another 10 to 15 minutes, depending on how the cauliflower is cut. If the sauce is too strong or the coconut milk evaporated, add water to the mixture and season with salt if necessary.
7. Cook the rice with water, salt, 2 lime leaves, and a little bit of olive oil.
8. Once the rice is cooked, add the lime juice and some more lime leaves.
9. Serve the curry with the rice, fresh cilantro, and a few slices of limes.

indian saffron, ground coriander, paprika, spices, beans black mustard, turmeric, clove, beans white mustard, olive oil, garlic, onions, ginger, cauliflower, frozen peas, chickpeas, light coconut milk, water, basmati rice, lime leaves, lime juice, lime, coriander

Taken from www.yummly.com/recipe/Marmita_s-Vegetable-Curry-2030842 (may not work)